Lemon-Caper Veal Piccata
Thin, tender veal cutlets are dredged in flour, seared to a pale gold, and bathed in a shimmering pan sauce of bright lemon juice, briny capers, and butter that is so alive with flavor you will want to drink it from the pan. Elegant enough for company, quick enough for a Tuesday.
Ingredients
- 1.5 lbs veal scallopini, pounded to 1/4 inch thick
- 1/2 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter (divided)
+ 7 more ingredients
Instructions
Pat the veal scallopini dry with paper towels and season both sides with salt and pepper. Spread the flour on a plate and dredge each cutlet lightly, shaking off the excess. The coating should be whisper-thin.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming. Working in batches to avoid crowding, sear the veal cutlets for about 1.5-2 minutes per side until pale golden. Transfer to a warm plate.
Add the remaining tablespoon of olive oil to the skillet. Place the lemon slices in a single layer and sear for 1 minute per side until they develop light caramelization. Remove and set aside.
Pour the white wine into the hot skillet, scraping up all the browned bits from the bottom. Let it bubble vigorously until reduced by half, about 2 minutes.
Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes until the sauce has reduced slightly and intensified in flavor.
Remove the pan from heat and swirl in the remaining 2 tablespoons of cold butter until the sauce is glossy and emulsified.
Return the veal cutlets to the pan, spooning the sauce over them. Nestle the seared lemon slices on top. Sprinkle with chopped parsley and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI